Easy Foreman Grill Pork Chops Recipe

Easy Foreman Grill Pork Chops Recipe

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Easy Foreman Grill Pork Chops Recipe
3.3 - 308 vote[s]

A George Foreman Grill is a perfect vehicle for cooking pork chops. Pork chops are a versatile, delicious, and an easy protein to prepare in a variety of ways. Pork is generally a mild tasting meat by itself. It can benefit from adequate seasoning and will take on many flavors successfully. Yet, recipes do not need to be overly complicated.

It is recommended that you use center-cut boneless chops that are approximately 1/2″ to 3/4? thick for optimal results on a Foreman Grill. You will want to have your pork at room temperature before it hits the grill so that is cooks evenly and the center is not undercooked. So, take the chops out of the refrigerator approximately 30 minutes before cooking.

It is important that the grill be fully preheated to ensure that the chops are well seared to seal in the flavors and juices. It is also important to have a digital meat thermometer handy to check for doneness. It is very easy to overcook pork and dry it out, especially with leaner cuts. After grilling, allow the pork to rest for at least 5 minutes before slicing so that the juices are reabsorbed.

We are going to explore 2 very easy pork chop recipes here that require minimal effort with tasty results. Both recipes are for a contact grill. The first recipe is as simple as it gets with just oil, salt, and pepper. The second recipe involves marinating the pork with just a few ingredients that you are likely to already have in your pantry and refrigerator. Feel free to get creative and use whatever you have on hand.

Easy Grilled Pork Chops

Ingredients:

  • 2 center-cut boneless pork chops, 1/2” to 3/4? thick
  • 2 tsps extra virgin olive oil (EVOO)
  • 1/2 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper

Total time: 10 minPrep time: 5 min – Cook time: 5 min – Serves: 2 people

Directions:

1. Brush the pork chops with EVOO on both sides. Season the pork all over with salt and pepper. Set the chops aside while you preheat the grill. Additional seasonings of your choice can be added at this point.

2. Preheat your George Foreman Grill for at least 5 minutes on high. Grill the pork chops with the top closed for 4 minutes. Check the temperature with a meat thermometer inserted into the center. You are looking for a minimum internal temperature of 145°F for medium and up to 160°F for well done. Continue to grill if necessary.

3. Remove the chops to a cutting board or plate and rest it for 5 minutes. Serve with your favorite sides. Suggestions follow the recipes.

Easy Marinated Grilled Pork Chops

Prep time: 10 minutes + 30 minutes minimum to marinate
Cook time: 4 to 6 minutes
Serves: 2 people

Ingredients:

  • 2 center-cut boneless pork chops, 1/2? – 3/4? thick
  • 1 tsp any wet mustard
  • 1 tsp honey
  • 1 tsp soy sauce or tamari
  • 1/2 tsp freshly ground black pepper
  • 2 dashes Worcestershire sauce
  • Vegetable oil for grilling

Total time: 45 minPrep time: 40 min – Cook time: 5 min – Serves: 2 people

Directions:

1. In a small bowl, whisk together all of the marinade ingredients. Place the pork chops in a sealable plastic bag and pour the marinade over the meat. Seal the bag and gently massage to coat the chops. You can allow the pork to sit out for at least 30 minutes. Or, you can make this in the morning and place the bag in the refrigerator for up to 8 hours.

2. Preheat your George Foreman Grill for at least 5 minutes on high. Coat both plates of the grill with vegetable oil. Grill the pork chops with the top closed for 4 minutes. Check the temperature with a meat thermometer inserted into the center. You are looking for a minimum internal temperature of 145°F for medium and up to 160°F for well done. Continue to grill if necessary.

3. Remove the pork to a cutting board or plate and rest it for 5 minutes. Serve with your favorite sides. Suggestions follow the recipes.

Suggested Side Dishes

In keeping with the easy meal preparation theme, we have chosen side dishes that are not too time consuming to make. Pork pairs nicely with a starch and a green vegetable. Creamy polenta makes a nice bed to layer sliced pork on top of. You can start this while the pork is coming to room temperature prior to grilling. It can stay warm over very low heat if needed. You can always stir in a little milk if it starts to become too thick or too dry.

Green beans are also a great side with pork. You can grill the beans ahead of time on your Foreman Grill and serve them at room temperature, almost like a salad.

Basic Creamy Polenta

Ingredients:

  • 6 cups water
  • 2 tsps sea salt
  • 1-3/4 cups cornmeal
  • 3 TBS unsalted butter

Total time: 30 minPrep time: 5 min – Cook time: 25 min – Serves: 6 people (*see note in directions)

Directions:

1. In a large sauce pot, bring 6 cups of water to a boil and stir in the salt. Gradually whisk in the cornmeal until well blended.

2. Reduce the heat to low and cook until the water is absorbed and the cornmeal is soft, stirring often. This will take approximately 15 minutes. Turn off the heat and stir in the butter until it melts.

3. Serve some of the polenta with the pork chops. *Take the extra polenta and place it in a lightly oiled glass storage container or small baking dish. Cover this with plastic wrap and place it in the refrigerator overnight. The polenta will stiffen up. You can slice into 2” squares and grill them on Your George Foreman for another meal.

Grilled Green Beans with Cherry Tomatoes

Ingredients:

  • 1 lb green beans, washed and ends trimmed
  • 3 TBS extra virgin olive oil (EVOO)
  • 1 cup halved cherry tomatoes
  • Sea salt and freshly ground black pepper to taste
  • Fresh lemon juice

Total time: 15 minPrep time: 10 min – Cook time: 5 min – Serves: 4 people

Directions:

1. Dry the cleaned beans by placing them on paper towels and blotting with another towel while the grill heats up to high. Place the beans in a large bowl, add the EVOO and toss to coat.

2. Grill the beans in batches for approximately 3 to 6 minutes until slightly tender. They can remain a bit crisp. Place the beans on a serving platter. Add the tomato halves and season all with salt and pepper to taste. Squeeze some fresh lemon juice over the beans and tomatoes, just enough to lightly dress. Serve alongside the pork chops. Any leftovers can be refrigerated and eaten another day.

Optional: You can flash grill the cherry tomatoes for just a minute to blister the skins and make them sweeter. You can also sprinkle some grated parmesan cheese on top of the assembled bean dish.



Comments: 22

  1. Bret - April 14, 2015 at 2:25 pm Reply

    Kosher salt? Really? It’s PORK chops… I’ll just use my… sea salt and sans pepper
    I also ‘carefully’ slot the thicker chops for stuffing and slice green onions lengthwise and place them into the slot before grilling. If you cut off the longer green portion, you can chop them up you can add them in a salad to go with them or into a baked potato with butter and sour cream.
    I just love a bite of pork chop with a bite of green onion at the same time. If you marinate those chops with a little blend of Worchester sauce, red wine over night in the fridge, and lightly sprinkle on some chopped or ground thyme when ready to grill. This makes it tastier, more tender and more moist to eat.

    • A Poor - August 22, 2015 at 5:59 pm Reply

      Agreeing with Bret, I don’t think you need to use kosher salt unless you’ve got a rabbi to bless your pork, too. Hilarious.

      On the other note, I can’t wait to make this for my kids.

      • Hodor - August 26, 2015 at 9:51 pm Reply

        ….sea salt and kosher salt are close to the same thing. It’s not literally “kosher” salt, it’s “koshering” salt anyway. Good grief guys, educate yourselves before you make yourselves look like idiots.

        • MoMo - July 1, 2017 at 8:54 pm Reply

          They already did a good job of that! I about choked on my water when I was reading their comments…lol!

        • Matthew E - May 17, 2018 at 4:29 pm Reply

          Read the back of a morton’s kosher salt box. Chef’s prefer coarse kosher salt for cooking it is actually very different than your table salt. You can notice the difference between kosher dill pickles and regular, right? There, now the “uneducated” have done some educating…

        • Chris Wright - November 5, 2018 at 6:11 pm Reply

          cmon hodor, it looks funny, kosher salt on pork chops… hehe…… lighten up man!

        • Jennifer Gordon - March 27, 2019 at 6:22 pm Reply

          Haha I was think the same thing but you put it first!!!!

      • Chris - March 25, 2019 at 8:24 pm Reply

        You guys don’t know the difference in Kosher Salt and regular table salt like Morton’s. Regular table salt is more finely grounded and you need less of it. Kosher salt is thicker and you need a little more. It’s more of a preference but also better quality salts are more beneficial for your body

    • Drew - September 10, 2015 at 1:45 pm Reply

      Kosher salt is used by cooks because of its texture, not because it is specifically kosher friendly.

  2. Julia - March 11, 2016 at 3:29 pm Reply

    I cooked this last night & it was really good!

  3. Junior Chef - August 25, 2016 at 4:13 pm Reply

    I absolutely love cooking, me and my family eat a lot of pork chops so the original taste gets old really fast, this recipe sounds good

    • Christopher Quesenberry - March 10, 2019 at 4:37 pm Reply

      Im trying to to cook up some pork chops what recipe would you recommend with salad

  4. James W - February 28, 2018 at 9:52 am Reply

    Gonna try this tonight. Thanks everyone!!! And I’m cracking up while reading the kosher salt comments

  5. Mary - April 13, 2018 at 3:23 pm Reply

    Brent will no doubt have a seizure when I mention I’m going to use Pink Himalayan salt with black pepper and garlic flakes then. You all are too funny.

  6. Froggie Doodle - April 22, 2018 at 6:32 pm Reply

    Very easy recipe to follow. Used kosher salt !! lol Pork chops came out very tender. Last ones I sauteed in a cast iron pan were too tough. I will go back to this method. Thank you!

  7. R. Blaize - May 26, 2018 at 5:37 pm Reply

    Kosher salt is used by chefs because of the grain size. Kosher dill pickles have nothing to do with the salt, it’s the copious amounts of garlic used in making them. The name “Kosher dill” comes from the large amount of Jewish delis in New York, and their traditional recipe calls for lots of garlic. There are plenty of dill pickle recipes that do not call for garlic.

  8. Beth Gay - August 17, 2018 at 5:22 pm Reply

    OK folks…I’ve used this recipe all my life and it is always wonderful and a bit different from other pork chop recipes. And, it’s EASY. All you do is use one of those oblong baking pans…spray pan with a bit of olive oil. Put a pan-full of pork chops in the pan. Put salt, pepper and whatever other flavoring you like on the chops. Then, pour milk (yes, milk) over the pork chops until they are covered. Put in a 350 oven and let them stay there until the milk is absorbed. That’s it. It’s an old Southern recipe..which has stood the test of time.

    • Roni Teague - February 13, 2019 at 10:15 am Reply

      How long to bake?

      • Amanda J Marks - March 12, 2019 at 2:42 pm Reply

        I’m guessing just until the milk absorbs like she states it would probably take at least 15-20 minutes that just taking a rough guess.

    • Mplisch - March 7, 2019 at 7:56 pm Reply

      This I have to try. Never heard or have seen this one before

  9. Amber Perez - August 19, 2018 at 2:37 pm Reply

    I’m looking for different recipies to cook my pork. How about we not argue about kosher salt and just comment on some recipies u all have tried and liked. Thanks!!

  10. Caroline S - January 12, 2019 at 7:12 pm Reply

    I love using RiceVinegar, Soy Sauce, Worcestar Sauce, fresh garlic and Red Pepper Jelly. This marinade is really good! Its great on grilled items…but also delicious if you sear meat on all sides…..then cook it in the oven with sliced onions. Yummmy!

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